Eight categories of food allergies

Milk and dairy products, eggs, wheat and its products, peanuts, tree nuts, soybeans and soy products, crustacean aquatic products (shrimp, crab, shellfish, etc.), fish.

In fact, this classification was not originally used for treating patients, but was a reference standard for food manufacturers to label allergens. If you look at the ingredient list of imported snacks, you will most likely see a line of small words at the end: "This production line also processes products containing milk, nuts, and crustaceans." This is to avoid cross-contamination of these eight types of allergens, and to prevent people with allergies from accidentally eating them.

A while ago, I accompanied a friend's baby who had allergies to go to child care. I met a mother who rushed in with her 8-month-old baby. The baby's mouth was red and there was a small rash. When I asked, I found out that the first time I gave the baby a whole egg to give him complementary food. After taking two bites, it turned out to be an egg white allergy. This is also the most common type of allergy in infants under 1 year old. At least 6 out of 10 allergic babies are allergic to egg milk.

When it comes to the care of egg and milk allergy, the parent group can argue for 800 rounds. Some people say that it must be completely avoided until the age of 3 years old and cannot be touched. Some people say that it is necessary to feed small amounts and multiple times to build tolerance. In fact, the latest clinical guidelines have made it very clear: If you only have mild allergies such as rashes and mild diarrhea, you can gradually desensitize them in small doses under the guidance of a doctor. On the contrary, it is faster to establish oral tolerance than complete avoidance. 80% of children with egg and milk allergy will automatically become allergic by the time they reach school age. There is really no need to worry too much.

Don't tell me, the most easily overlooked thing is actually wheat allergy. Many people get stomach upset and rashes when they eat pasta. They think it's because of their gastrointestinal problems, but they don't think it's allergy. I met an old man when I was running a marathon. He usually ate steamed buns with no problems. But once I ate two vegetable buns to run a half marathon. I went into shock just after running 5 kilometers and was sent to the hospital. Later it was found out that it was a "wheat-dependent exercise-induced allergy." That is, if you exercise strenuously within 4 hours after eating wheat, an allergic reaction will be triggered. It is perfectly fine to eat it normally. It is a very unpopular type of allergy.

Peanuts and tree nuts should be discussed separately. Many people think that peanuts are nuts. In fact, they are leguminous plants. Tree nuts refer to nuts that grow on trees such as walnuts, almonds, cashews, and pistachios. The incidence of peanut allergies is particularly high in Europe and the United States. Many schools prohibit peanut butter sandwiches. If you touch a table stained with peanut butter, you will be sent to the ICU. In our country, there were few people allergic to peanuts in the past, but the incidence rate has been rising in recent years, especially for children. It is best to try a small dose of peanut products for the first time, and do not give too much at once.

People who are allergic to soy are also very good at "faking it". Many people drink soy milk, have diarrhea and flatulence, and their first reaction is "Am I lactose intolerant?" Come on, there is no lactose in soy milk. It is most likely that you are allergic to soy, and even some serious ones can be allergic to dishes with soy sauce and bean paste. After all, the raw material of these condiments is soybean.

As for crustaceans and fish, don’t put them into the same category because they are all seafood. They are really not the same thing. I have a friend who eats crabs and shrimps without any problems. After taking a bite of salmon, he immediately broke out in hives all over his body. This is a typical fish allergy and has nothing to do with crustacean allergies. Some people, on the other hand, have no problem eating fish but get itchy when eating shrimp. It is also very common.

In fact, the industry has been arguing about the classification of these eight categories for many years. Some scholars think it should be updated long ago. For example, the allergy rate of sesame is now getting higher and higher. Many countries in Europe and the United States have added sesame to the mandatory labeling of allergens. In Japan and South Korea, because buckwheat is often eaten, there are many people allergic to buckwheat, and they also require buckwheat to be included. There are also common mango, peach, and kiwi allergies in our country, and the proportion of the population is not low. But the other group thinks it is unnecessary. After all, in addition to the original eight categories, the prevalence of other allergens has obvious regional and ethnic differences. If they are added uniformly, it will increase the production costs of food companies and easily confuse ordinary consumers, but it will not serve as a warning. In the allergen labeling draft issued by the WHO last year, sesame was indeed included in the list of recommended labels, but the current global core high allergen classification still uses these eight categories.

I usually help friends with allergies read the ingredients list, and the most common pitfall they encounter is invisible allergens. For example, if you buy a piece of bread, the ingredient list does not say eggs, but there are "egg yolk powder" and "oval albumin", which are egg ingredients. Milk is not listed but there is "whey egg". White, "casein" and "condensed milk" are dairy products. There are also those energy bars that claim to be "nut-free". They may use walnut oil, which is also easy to be confused. People with allergies have to read the ingredient list three times before buying processed foods.

Finally, to be honest, you don’t need to panic after seeing these eight categories. Only about 5% of the total population has been diagnosed with food allergies. Most people who feel uncomfortable after eating may just be food intolerance. If you really suspect that you are allergic, go to the hospital for an allergen test and it will be clear. Don’t blindly restrict food, but the lack of nutrition will outweigh the gain.